You're going to love Heston's lamb

Heston Blumenthal has a recipe for roast lamb inspired by a trip he took to Provence as a teenager. By combining garlic, anchovy and rosemary he creates an addictive perfume that pairs perfectly with the meat. I was lucky enough to be at an event where Heston cooked for me and I was able to sample first hand exactly what he is all about. From his attitude to slow roasting, to temperature control, to enhancing flavours, it's all there. *Heston's roast lamb* Set your oven to 80C. Halve some garlic and scald in boiling milk. Discard the milk and repeat 4 times. Sear your lamb leg or shoulder in a pan on a high heat. Colour it all over. Remove the lamb to a board and poke a knife into it to make deep pockets. Into each pocket stuff a piece of garlic, a slice of anchovy, and a few rosemary leaves. Season the lamb with salt and roast for 1.5 - 4 hours, until the internal temperature reads 55C. Rest for 30 minutes before carving. Recipe is available in Heston at Home https://geni.us/5fKgp Read the full technique on my blog https://wp.me/p409Px-m5t Disclosure: Some links are affiliate links, which means I get commission from purchases with no extra cost to you. Members can watch my reaction to the whole video here https://youtu.be/XKKk4kIcEX4 @BenGoshawk 's potatoes boulangère https://www.youtube.com/watch?v=DPC5TbN0J9o #cooking #hestonblumenthal #lamb